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Grilled Harissa Chicken with Roasted Vegetable Couscous
Grilled Harissa Chicken with Roasted Vegetable Couscous

Grilled Harissa Chicken with Roasted Vegetable Couscous
A flavorful and spicy grilled chicken served with a vibrant roasted vegetable couscous.
Grilled Harissa Chicken with Roasted Vegetable Couscous

This meal provides a balanced intake of protein, carbohydrates, and healthy fats to support muscle recovery and energy replenishment after morning training.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 2
    tbsp
     harissa paste
  • 1
    tbsp
     olive oil
  • 100
    g
     couscous
  • 100
    g
     red bell pepper
  • 100
    g
     zucchini
  • 100
    g
     eggplant
  • 1
    item
     onion
  • 2
    tbsp
     lemon juice
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 60 minutes
Grilled Harissa Chicken with Roasted Vegetable Couscous
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Rub the chicken breast with harissa paste and olive oil. Season with salt and black pepper.
  3. Grill the chicken for about 6-7 minutes on each side until fully cooked.
  4. Meanwhile, preheat the oven to 200°C.
  5. Chop the red bell pepper, zucchini, eggplant, and onion into bite-sized pieces.
  6. Toss the vegetables with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until tender.
  7. Prepare the couscous according to package instructions.
  8. Mix the roasted vegetables with the couscous and add lemon juice and chopped parsley.
  9. Serve the grilled chicken on top of the vegetable couscous.
Nutrition Per Serving 800 g Per 100g
Energy 800 kcal 100 kcal
Protein 50 g 6.3 g
Fibre 12 g 1.5 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 90 g 11.3 g
Fat 30 g 3.8 g
  • 200
    g
     chicken breast
  • 2
    tbsp
     harissa paste
  • 1
    tbsp
     olive oil
  • 100
    g
     couscous
  • 100
    g
     red bell pepper
  • 100
    g
     zucchini
  • 100
    g
     eggplant
  • 1
    item
     onion
  • 2
    tbsp
     lemon juice
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the grill to medium-high heat.

Rub the chicken breast with harissa paste and olive oil. Season with salt and black pepper.

Grill the chicken for about 6-7 minutes on each side until fully cooked.

Meanwhile, preheat the oven to 200°C.

Chop the red bell pepper, zucchini, eggplant, and onion into bite-sized pieces.

Toss the vegetables with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until tender.

Prepare the couscous according to package instructions.

Mix the roasted vegetables with the couscous and add lemon juice and chopped parsley.

Serve the grilled chicken on top of the vegetable couscous.

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